Slow cooker smothered chops

pork
Photo by Deb A.
Adapted from melskitchencafe.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from melskitchencafe.com

Ingredients

  • 4

    pork chops or pork steaks, bone-in, about 3/4 inch thick seasoned with salt and pepper on each side

  • 4

    bacon, slices, cut into small pieces

  • 2

    T. canola oil

  • 1

    onion, large yellow, cut into 1/2 inch thick slices

  • 1/4

    c. water plus 2 tablespoons water, divided

  • 1

    T. sugar, brown

  • 4

    tsp. garlic, minced (we like more garlic so add to your taste)

  • 3

    c. chicken broth,

  • 2

    tsp. Worcestershire sauce

  • 2

    bay leaves

  • 1

    T. corn starch

  • 1

    T. cider vinegar

  • 1

    tsp. dried parsley

  • 1

    small can or a hand full fresh mushrooms (optional)

  • Egg noodles for serving.

Directions

1.Dry pork chops by patting with paper towels, and season both sides with salt and pepper. 2.Crisp bacon over medium high heat. 3.When bacon crisp, remove with slotted spoon and place on a paper-towel lined plate to drain, then store it in the fridge until later. 4.From the bacon drippings there should be about 2 T. in the pan. If it looks like there is not quite 2 T., add enough canola or vegetable oil and increase the heat to high. 5.Drain off some of the drippings if it looks like there is more than 2 T. 6.Place the chops in the pan and cook for two to three minutes per side, until they are nicely browned. 7.Transfer the pork chops to the slow cooker. 8.Add about 1 tsp. of oil to the pan (if there is no remaining fat/oil). 9.Transfer the prepared onions, a pinch of salt, and 1/4 c. water to pan, and cook until the onions are translucent. 10.Scrape up the bits of pork on the pan with a wooden spoon. Mix in the garlic and mushrooms if using and cook for another minute. Pour this mixture over the pork chops in the slow cooker. 11.Combine chicken stock, worcestershire sauce and brown sugar in the same skillet and bring to a boil. 12.Pour over pork chops. Adding in the bay leaves. 13.Cover. Cook on Low for 7-8 hours, until the pork chops are tender. 14.Discard the bay leaves and remove the pork chops from the slow cooker carefully (as they will be fall apart tender) and transfer to a plate. 15.Cover to keep warm while you make the sauce. (Can use foil is desired) 16.Pour the broth from the slow cooker through a fine mesh strainer into a large saucepan. 17.Placing the solids in a blender, and add in 1 c. of the broth from the saucepan. 18.Blend on high until smooth. (Can also use a hand held mixing wand) 19.Transfer the blended mixture back into the saucepan and heat to medium high heat. 20.In a separate bowl, put 2 T. water with 1 tablespoon corn starch (dissolved completely). 21.Pour dissolved corn starch into the sauce pan and cook for about 5 minutes, until the sauce has thickened and is bubbly. 22.Stir in vinegar, add in the bacon, and season with salt and pepper to taste. 23. Cook egg noodles to package directions and drain. SERVE: Place a pork chop on cooked rice or egg noodles, spoon gravy over the pork chop and sprinkle with fresh parsley.

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